Anyone got good recipes for linsensuppe or kasespatzel

[masraum]

In the last week or two, I've run across mentions of 2 German dishes that I'd like to try.
I can find recipes for both online, but thought someone here might have a tried and true family recipe which would make it better than just some random recipe from the 'Net.

Linensuppe (German Lentil Soup). The reference that I saw had 13 "facts" about it that included:

The dish is a staple of German cuisine, particularly in the southern regions of Bavaria and Swabia.

Linsensuppe is typically made with red or green lentils, onions, carrots, celery, and sometimes bacon or sausage.

The soup is often flavored with a variety of spices, including thyme, rosemary, and marjoram.

Linsensuppe is a popular dish during the German winter months, when a warm, comforting bowl of soup is especially welcome.

Linsensuppe has been a staple of German cuisine for so long that it's even mentioned in medieval German cookbooks.

In Germany, Linsensuppe is often served at family gatherings and special occasions, such as Christmas and New Year's.

Linsensuppe is a delicious example of German "Eintopf" cuisine, where a single pot of soup or stew is served as a complete meal.

I like a good soup, and this one sounds like it could be tasty. My ancestry is German, so I'd like to give it a shot.

The other thing that I ran across sounds tasty. I have always loved Macaroni and cheese. I had no idea that the Germans had their own version.

I found the following description on a page and was grabbed by the references to Stuttgart, Triple score (German, Mac-n-Kase, and Porsche adjacent)!

One of the most beloved of all Swabian dishes, Kasespatzle (German Cheese Spaetzle) is everything great comfort food should be! Chewy homemade Spätzle baked with gooey Swiss cheese and topped with caramelized onions, it’s on my most favorite dishes!

Where I’m from in Stuttgart, Germany, Kasespatzle is a classic – a quintessential Swabian comfort food dish. Homemade Spätzle are layered with gobs of shredded Emmentaler and geröstete Zwiebeln (caramelized onions) and then baked in the oven. I guess you could say it’s Germany’s version of mac and cheese.

Käsespätzle (cheese spaetzle) was a favorite dish in our home and we always looked forward to it when my mom would make it. Though Bavarian by birth she spent her later childhood through young adult years in Stuttgart and she’ll freely admit that Swabian cuisine is Germany’s best. And I couldn’t agree more. Here is a thoroughly authentic Kasespatzle recipe just like my mom always made it.

I figured we've got folks here with all sorts of backgrounds so may have some that have a recipe to share. If not, I'll find something on the 'Net that sounds good.

[Arizona_928]

Ai.

Linsensuppe (Authentic German Lentil Soup)
A hearty soup traditionally flavored with German sausage and vinegar for a tangy finish.

Ingredients:

250g (1 1/4 cups) dried brown or green lentils
1 liter (4 cups) beef or vegetable stock
1 medium onion, finely diced
2 carrots, diced
1 leek, cleaned and sliced
2 medium potatoes, peeled and cubed
1 celery root (or 2 celery stalks), diced
150g (5 oz) speck (bacon) or diced pancetta
2–3 sausages (e.g., Wiener, Frankfurter, or smoked sausage), sliced
1 bay leaf
1 tsp marjoram or thyme
Salt and freshly ground pepper, to taste
2 tbsp white wine or apple cider vinegar
Fresh parsley, chopped (for garnish)
Instructions:

Prepare Lentils:
Rinse lentils under cold water. If using larger lentils, soak them in cold water for 1–2 hours before cooking.
Cook Base Vegetables:
Heat a large pot over medium heat. Add diced speck or bacon and cook until it renders fat and begins to crisp.
Add onion, leek, carrots, celery root, and potatoes. Sauté for 5–7 minutes until slightly softened.
Simmer Soup:
Add lentils, bay leaf, marjoram, and stock. Stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 40–50 minutes, or until lentils and vegetables are tender.
Add Sausage:
Add sliced sausages during the last 10 minutes of cooking. Let them heat through.
Season:
Remove bay leaf. Stir in vinegar, salt, and pepper to taste. Adjust seasoning as desired.
Serve:
Ladle into bowls, garnish with parsley, and serve with fresh crusty bread.
Käsespätzle (Authentic Cheese Spaetzle)
Traditionally made with fresh spaetzle, caramelized onions, and Alpine cheeses.

Ingredients:

For the Spätzle:

300g (2 1/2 cups) all-purpose flour
1 tsp salt
3 large eggs
150ml (2/3 cup) cold water or milk
For the Dish:

200g (7 oz) grated Alpine cheese (Emmental, Gruyère, or Bergkäse)
2 tbsp unsalted butter
2 large onions, thinly sliced
Salt and freshly ground pepper
Fresh chives or parsley, finely chopped
Instructions:

Prepare the Spätzle Dough:
Mix flour and salt in a large bowl. Add eggs and water, then beat vigorously with a wooden spoon until bubbles form and the dough is elastic. Let rest for 10–15 minutes.
Cook the Spätzle:
Bring a large pot of salted water to a boil. Using a Spätzle press, grater, or colander with large holes, press the dough directly into the boiling water.
Cook until the Spätzle float to the surface (1–2 minutes). Remove with a slotted spoon, rinse briefly in cold water, and drain well.
Caramelize the Onions:
Melt butter in a skillet over medium heat. Add onions and cook slowly until deep golden brown (20–25 minutes). Set aside.
Assemble the Käsespätzle:
Preheat oven to 200°C (400°F). In a greased baking dish or cast iron skillet, layer Spätzle and cheese, finishing with cheese on top.
Bake for 10–15 minutes until cheese is melted and golden.
Finish with Onions:
Top the Käsespätzle with caramelized onions and garnish with chives or parsley.
Serve:
Serve hot, preferably with a side salad or apple cider.

[Dixie]

You're welcome.

[masraum]

Originally Posted by Arizona_928

Ai.

I guess "Ai" is short for "tried and true family recipe"? LOL!

[Arizona_928]

Originally Posted by masraum

I guess "Ai" is short for "tried and true family recipe"? LOL!

Pretty much.

I’ve made the spaetzel by hand with one of those authentic presses….. fresh pasta is good no matter which region it comes from.

[Tobra]

I wish you asked me this yesterday.

This morning the man who owned Sam's Hof Brau for 40 something years came in, he would have been a good guy to ask. I could talk to that guy all day

[Bob Kontak]

Originally Posted by Dixie

You're welcome.

Perfect!

[craigster59]

For the Kasespatzel, the first thing you'll need is a spatzle maker.

My Wife has her Mom's from Germany, probably 60 years old.

https://www.amazon.com/Premium-Stainless-Spaetzle-Comfort-Traditional/dp/B07KN4WJT1/ref=sr_1_5?crid=HUNL0Y5ZSSAF&dib=eyJ2IjoiMSJ9.i7tGPP1SCxyKqivBPNYjWnlcMfpmTnWpR nuCttWF8HppKRoULzyaIQRVIKfIEMpehtrENuouu2jxdYvd1OO ySaY6ENBGuWMEwqelYGXsCxreHe3NX19zM-HMmA1t7J0YIDyGRWx-Iv5WFIBMhNxkk3O1D_qO0dTrDvmZI0tVozo2lMUbqYnVsNebbu jwR9dDFXZt98eykQfebKMVSWN6MD0P56s2Pb-dwh8GGMtoNhU0XFa3UER4O1X3GhTYVQYTt-K-l0u2gA9yzYpV6U4-95M_ymon3LfzXYcZjVAbFF4.AmOpmAoVfqPi5BCGGOIcESj7ra CcJIBWW7Cg4b0mp4Q&dib_tag=se&keywords=spaetzle+maker&qid=1733408904&sprefix=spatzl%2Caps%2C169&sr=8-5

[masraum]

Originally Posted by craigster59

For the Kasespatzel, the first thing you'll need is a spatzle maker.

My Wife has her Mom's from Germany, probably 60 years old.

https://www.amazon.com/Premium-Stainless-Spaetzle-Comfort-Traditional/dp/B07KN4WJT1/ref=sr_1_5?crid=HUNL0Y5ZSSAF&dib=eyJ2IjoiMSJ9.i7tGPP1SCxyKqivBPNYjWnlcMfpmTnWpR nuCttWF8HppKRoULzyaIQRVIKfIEMpehtrENuouu2jxdYvd1OO ySaY6ENBGuWMEwqelYGXsCxreHe3NX19zM-HMmA1t7J0YIDyGRWx-Iv5WFIBMhNxkk3O1D_qO0dTrDvmZI0tVozo2lMUbqYnVsNebbu jwR9dDFXZt98eykQfebKMVSWN6MD0P56s2Pb-dwh8GGMtoNhU0XFa3UER4O1X3GhTYVQYTt-K-l0u2gA9yzYpV6U4-95M_ymon3LfzXYcZjVAbFF4.AmOpmAoVfqPi5BCGGOIcESj7ra CcJIBWW7Cg4b0mp4Q&dib_tag=se&keywords=spaetzle+maker&qid=1733408904&sprefix=spatzl%2Caps%2C169&sr=8-5

Thanks. I also saw a video where someone had one that was like a giant garlic press and another video where someone used a collander and forced the batter through the holes in the collander.

[matthewb0051]

Best kase spatzel I ever had was in a ski hut in Austria. Helpful hint: its best when the cheese smells like BO and has onion

Otherwise just get velveta shells and cheese.

[masraum]

Originally Posted by matthewb0051

Best kase spatzel I ever had was in a ski hut in Austria. Helpful hint: its best when the cheese smells like BO and has onion

Otherwise just get velveta shells and cheese.

I think caramelized onion is one of the primary ingredients. I'm not afraid of stinky cheese. I've eaten some of the most stinky.